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Cherry-Blackberry Crisp

I've used mulberries instead of blackberries in this old family recipe. Whichever you choose, it's a mouthwatering treat. —Wanda Allensworth, Webster City, Iowa
  • Total Time
    Prep: 20 min. + standing Bake: 55 min.
  • Makes
    15 servings


  • 2/3 cup packed brown sugar
  • 2 tablespoons quick-cooking tapioca
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon ground cinnamon
  • 4 cups frozen pitted tart cherries, thawed
  • 2 cups frozen unsweetened blackberries, thawed
  • 1-1/2 cups all-purpose flour
  • 1-1/2 cups sugar
  • Dash salt
  • 2/3 cup cold butter
  • 1-1/2 cups finely chopped walnuts
  • Whipped cream


  • In a large bowl, combine the brown sugar, tapioca, extract and cinnamon. Gently stir in cherries and blackberries. Allow to stand for 10 minutes. Pour into a greased 13-in. x 9-in. baking dish.
  • In another bowl, combine the flour, sugar and salt. Cut in butter until crumbly. Add walnuts; sprinkle over fruit. Bake, uncovered, at 350° for 55-60 minutes or until topping is golden brown and filling is bubbly. Serve warm with whipped cream.
Nutrition Facts
1 piece (calculated without whipped cream): 371 calories, 17g fat (6g saturated fat), 23mg cholesterol, 77mg sodium, 53g carbohydrate (38g sugars, 3g fiber), 4g protein.

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